Effects of Fermentation Vessels and Addition of Indigenous Plants on Microbial Growth, Physicochemical and Sensory Properties of Cultured Milk
BACKGROUND INFORMATION Fermentation of dairy products is one of the oldest methods of food preservation. Fermented milk products are produced by the addition of selected bacteria to heat-treated milk, incubated at a suitable temperature and the pH lowered by the action of lactic acid bacteria (LAB) (Savaiano and Hutkins, 2021). Most of the communities in ... Read More
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